Crock Pot Chicken And Sausage Cassoulet

• 1 (15 ounce) can white beans, undrained
• 1/2 cup vegetable juice or 1/2 cup tomato juice
• 2 medium carrots, scrubbed, sliced into 1/2 inch thick slices
• 2 celery ribs, cut into fourths
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon basil, crushed
• 1 teaspoon oregano, crushed
• 2 -3 frozen boneless skinless chicken thighs
• 8 ounces smoked turkey or 8 ounces chicken sausage
• salt and pepper, to taste

1. Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
2. Cut the sausages in half lengthwise and slice, stir into beans.
3. Place the frozen chicken thighs on top of the bean mixture.
4. Cover; cook on low-heat for 8 to 10 hours.
5. Remove bay leaves, stir, adjust seasonings as desired and serve.

white beans, vegetable juice, carrots, celery, onion, garlic, bay leaves, basil, oregano, chicken thighs, turkey, salt

Taken from www.food.com/recipe/crock-pot-chicken-and-sausage-cassoulet-242342 (may not work)